Make It Now:

1. Prep: Preheat oven to 350°F and prepare a cookie sheet by lining with parchment or coating with cooking spray. The cookies spread out quite a bit so it may be necessary to use more than one baking sheet or bake in batches.
2. Wet Ingredients: In a medium bowl, whisk together eggs, oil, and vanilla and lemon extracts, and lemon zest until fully combined.
3. Combine: Add cake mix and poppy seeds to liquid ingredients and stir with a spatula or spoon to form a smooth dough.
4. Portion: Form round balls using 2 rounded tablespoons of dough and place 3-4 inches apart on the cookie sheet.
5. Bake: Bake for 13-15 minutes, rotating halfway through. Cookies will be done when they are almost fully set on the edges and slightly golden on the bottom.
6. Glaze: While the cookies are baking, whisk together all ingredients until fully combined and no lumps remain. Adjust consistency as needed with milk or powdered sugar. Cover and set aside.
7. Store: Let cool for a couple of minutes on the cookie sheet before transferring to a wire rack to let cool completely. Once fully cooled, drizzle with glaze and let harden. Store in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. Excess glaze can also be stored in the fridge, covered, for 3-4 days.

Freeze for Later: The cookies can be frozen before (here’s how to freeze cookie dough) or after they are baked and kept in the freezer for up to 3 months. Store in an airtight container or ziploc bag. If they have been baked, make sure they are fully cooled first.

Prepare from Frozen: Bake frozen cookie dough according to the recipe instructions – baking times will still be the same. For baked cookies, let thaw to room temperature and enjoy.